Making gnocchi ahead of time: freezer or fridge?

Question

I want to make potato gnocchi, maybe with some spinach, for dinner after work on Friday night (there's this guy... he's a picky eater but I'm confident gnocchi will work... Friday night will be quick and fun, less pressure than Saturday). I want to mix and shape the gnocchi ahead of time so he won't be sitting around for an hour while I get flour in my hair.

I see from a search of the boards that gnocchi freeze well, but I could also make the gnocchi in the morning before work and just store them in the fridge (I'm thinking in between reusable parchment sheets in a sealed container).

Which is better for gnocchi made ahead of time, the fridge or the freezer? And if anybody wants to contribute a foolproof potato-spinach gnocchi recipe I won't complain.

Answer

Freezer if you want to boil them but you could do fridge if you want to pan fry them. I will say that I've never had luck boiling a nonfrozen gnocchi. It's usually disintegrated in the water.

Answer

http://www.chow.com/recipes/28218
This recipe is great... here's what it says regarding freezing.

"Extra tip: Raw gnocchi freeze exceptionally well. Place them on a parchment-paper-lined baking sheet, making sure they’re not touching. Set the pan in the freezer until the gnocchi are frozen solid, so they won’t stick together when stored. Pop each gnocchi off the baking sheet and place in a resealable freezer bag. Keep in the freezer for no more than a month. To cook, toss the frozen gnocchi into boiling water and cook as instructed below. (Do not let them thaw before cooking.)"

Answer

I made some with mashed potatoes yesterday. I divided into 4. I did 2 out of 4 then had to quit. So wrapped the remaining 2 into plastic wrap. Didn’t get to it till this morning and dough turned grayish!! Not good looking to me can I still use? Thanks Carol

Answer

I made gnocchi for the first time with some guidance from a friend. She always freezes hers. I made some in the morning and didn't have time to make them up so put the whole lot in the fridge. It turned into a gooey horrible mess. Had to put lots of flour in to make it pliable and that made them really doughy. Ended up chucking them all out. I started again and froze them turned out beautiful. Not sure though about if you make them up and then put them in the fridge. Maybe experiment with a few and freeze the rest. My daughter loved my last batch.

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Making gnocchi ahead of time: freezer or fridge?

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